Glass Noodle and Chicken Salad with Cilantro
Glass Noodle and Chicken Salad with Cilantro - Go in the dark winter on a culinary journey to Asia.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 282.6 μg | (471 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 60 μg | (133 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 491 mg | (3,273 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 588 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 80 g |
Ingredients
- Ingredients
- 350 grams Glass noodles
- 4 Chicken breasts (À 120 grams) )
- 2 carrots
- 4 scallions
- 2 garlic cloves
- 200 grams Bok Choy
- 2 Red chili peppers
- 1 pc ginger (15 grams)
- 2 Tbsps sesame oil
- 2 Tbsps Sesame seeds
- 2 Tbsps Lime juice
- 2 Tbsps Rice wine
- bright soy sauce
- cayenne pepper
- 2 bunches cilantro
Preparation steps
Cook the noodles according to package directions; drain.
Meanwhile rinse the chicken, pat dry and cut into strips.
Peel carrots and cut into 4 cm (approximately 2-inch) long thin sticks. Rinse and slice the scallions on the diagonal.
Peel the garlic and chop finely. Rinse the bok choy and cut into wide strips. Rinse and chop the chilies. Peel and grate the ginger.
Heat the oil in a skillet. Add the chile, garlic, ginger and sesame seeds and sauté over medium heat for 2 minutes.
Add the chicken strips and saute for 2-3 minutes. Add the carrots, scallions and bok choy and saute for 1-2 minutes. Remove the pan from the heat, add the lime juice and rice wine and season with soy sauce and cayenne pepper.
Add the pasta to the pan, mix to combineand let cool slightly. Rinse and shake the cilantro dry, coarsely chop and mix into the salad. Serve.
